Description
These Turkey Feta Meatballs are a flavorful and healthy twist on classic meatballs, combining lean ground turkey with fresh herbs and tangy feta cheese. Baked to perfection and served with a zesty lemon-yogurt sauce, they make an ideal appetizer or main dish for any occasion.
Ingredients
Scale
Meatballs
- 1 lb. ground turkey
- 1/2 small yellow onion, finely chopped
- 1 large egg, lightly beaten
- 4 cloves garlic, finely chopped
- 1/2 cup panko bread crumbs
- 2 Tbsp. chopped fresh parsley
- 1 Tbsp. chopped fresh dill
- Pinch of red pepper flakes
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup crumbled feta (about 3 oz.)
- Extra-virgin olive oil, for greasing
Lemon-Yogurt Sauce
- 1/2 cup plain full-fat Greek yogurt
- Juice of 1/2 lemon
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh dill, for garnish
- Chopped fresh parsley, for garnish
- Lemon wedges, for serving
Instructions
- Prepare the meatball mixture: Preheat the oven to 400°F (200°C). In a large bowl, combine ground turkey, finely chopped onion, beaten egg, minced garlic, panko bread crumbs, chopped fresh parsley, chopped fresh dill, and a pinch of red pepper flakes. Season the mixture with kosher salt and freshly ground black pepper. Gently fold in the crumbled feta cheese until just combined, ensuring not to overmix.
- Form the meatballs: Using about 2 tablespoons of the mixture for each meatball, form 16 meatballs in total. Set aside while you prepare the baking sheet.
- Prepare baking sheet: Line a baking sheet with aluminum foil and lightly grease the foil with extra-virgin olive oil, just enough to prevent sticking and promote browning.
- Coat and arrange meatballs: Place the meatballs on the greased foil-lined baking sheet. Gently roll or brush the meatballs with a thin layer of olive oil to lightly coat them, which helps achieve a golden-brown crust.
- Bake the meatballs: Bake in the preheated oven for 18 to 20 minutes until the meatballs are golden brown and cooked through. The internal temperature should reach 165°F (74°C) for safety.
- Prepare the lemon-yogurt sauce: In a medium bowl, stir together the plain full-fat Greek yogurt and juice of half a lemon. Season with kosher salt and freshly ground black pepper to taste.
- Assemble and serve: Spread the lemon-yogurt sauce on a serving platter, then arrange the baked meatballs on top. Garnish with additional chopped fresh dill and parsley, and serve with lemon wedges on the side for extra brightness.
Notes
- You can substitute panko bread crumbs with gluten-free bread crumbs if desired.
- For a spicier kick, increase the amount of red pepper flakes to taste.
- Ensure not to overmix the meatball mixture to keep them tender and juicy.
- These meatballs can also be cooked in an air fryer at 375°F for about 15 minutes, turning halfway, as an alternative to baking.
- Leftover meatballs can be stored in the refrigerator for up to 3 days and reheated gently in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: turkey meatballs, feta cheese, lemon yogurt sauce, baked meatballs, healthy meatballs, Mediterranean recipe
